Here are some of the school lunch items developed by Paulette Lambert, director of nutrition at the California Health & Longevity Institute, that are being served in the Oak Park Unified School District. They are easy enough for cooks to try at home.

Place all ingredients in a food processor including 2 tablespoons reserved liquid from beans. Blend, with a metal blade until coarsely pureed. Taste for seasoning. Serve with raw vegetables for appetizer or in pita bread for a vegetarian sandwich. Makes about 2 cups hummus.

Heat oil in large soup pot. Add squash, onion, celery, garlic and ginger and stir occasionally, until vegetables begin to brown and are soft, about 15 minutes.

Stir in curry powder; cook 1 minute. Add lentils, broth and water, bring to a boil, reduce heat to a simmer, cover and cook 30 to 40 minutes, until lentils are soft and tender. Season soup with sea salt and pepper to taste and add lemon juice. Ladle into bowls, top with some of brown rice and garnish with cilantro. Makes 8 serving.

NOTE: To cut squash easily, poke 5 or 6 holes in whole squash with knife. Place whole squash in microwave for 5 to 6 minutes to soften. Remove from microwave, cool. Peel squash with potato peeler, cut lengthwise, scoop out seeds and cut into 1-inch cubes.

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